Mason Jar Cucumber Noodle Salad with Creamy Lemon Poppyseed Dressing // via Nosh and Nourish
1⁄2 cupOlive Oil (for the dressing)
1⁄3 cupSilk unsweetened vanilla almondmilk (for the dressing)
2 teaspoonsLemon juice (for the dressing)
1⁄2 teaspoonLemon Zest (for the dressing)
1⁄4 teaspoonGarlic Powder (for the dressing)
1⁄4 teaspoonSea Salt (for the dressing)
1 tablespoonDark Amber Maple Syrup (for the dressing)
1 teaspoonpoppy seeds (for the dressing)
1⁄2a Cucumber (peeled and spiralized (or julienned))
1⁄2an avocado (pitted and skin removed)
1⁄3 cupCooked Quinoa
1⁄3 cupdry roasted cashews
1⁄2an organic apple (diced)
2 cupsSpinach (or your favorite greens)
- Combine the dressing ingredients (olive oil through poppy seeds) in a large measuring cup. Use an immersion stick blender to blend the mixture for approximately 1 - 2 minutes until it is thoroughly combined and thickens.
- This makes more dressing than you'll need for the one mason jar salad, so pour 1/4 cup of it into the bottom of the mason jar and then set aside the rest in the fridge for another time.
- Assemble your mason jar salad: dressing in the bottom, then spiralized cucumber, quinoa, avocado, cashews, apples, and finally top it with the spinach. Make sure the jar is packed tightly. Put on your lid.
- When you're ready to eat, empty the contents of the mason jar into a large salad bowl. Stir, then devour.
Yields 1 Servings